Name: Stuffed Italian Eggplant
Yield: Makes 4 (main course) servings
Ingredients: 1 (28-oz) can whole tomatoes in juice (preferably Italian); 3 tablespoons olive oil; 4 garlic cloves, finely chopped; 1 1/4 cups water; 2 tablespoons tomato paste; 1 teaspoon sugar; 3/4 teaspoon salt; 2 tablespoons chopped fresh basil; 4 small Italian eggplants (1 1/2 lb total; preferably with stem attached; 1/2 cup long-grain white rice; 3/4 cup water; 3 slices firm white sandwich bread, torn into 1-inch pieces; 1/4 cup whole milk; 3 garlic cloves, minced; 2 large eggs, lightly beaten; 3 oz finely grated Pecorino Romano (1 1/4 cups); 1/3 cup chopped fresh flat-leaf parsley; 1/3 cup chopped fresh basil; 1 teaspoon salt; 1 teaspoon black pepper; About 2 cups vegetable oil; a deep-fat thermometer

Food editor Gina Marie Miraglia Eriquez's southern Italian grandmother makes this dish every September. The eggplants get a workout, but the result is worth the effort.

Cooks' notes:

•Stainless steel, glass, and enameled cast iron are nonreactive; avoid pure aluminum and uncoated iron, which can impart an unpleasant taste and color to recipes with acidic ingredients.
•Stuffed eggplants can be made 2 days ahead and cooled, uncovered, then chilled, covered. Reheat in a 350°F oven, covered with foil, thinning sauce with a little water if necessary.

Recipe notes

Vodka Gochujang Pasta

This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.

Eggplant Roasted in Satay Sauce

Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Baked Butter Paneer

I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.